Beet-Poppy Seed Muffins
You can never have too many morn meal recipes, so give Beet-Poppy Seed Muffins a try. This dairy free recipe serves 180. One portion of this dish contains approximately 0g of protein, 1g of fat, and a total of 18 calories. From preparation to the plate, this recipe takes roughly 35 minutes. A mixture of baking powder, paper baking cups, beet, and a handful of other ingredients are all it takes to make this recipe so tasty.
Whisk together flour, brown sugar, poppy seeds, baking powder, baking soda, and salt in a large bowl. Stir in eggs, olive oil, and orange zest. Fold in shredded beet. (Do not squeeze juice from shredded beet.)
Place paper baking cups in a 12-cup muffin pan. Spoon batter into cups, filling two-thirds full.
Bake 20 to 22 minutes or until golden brown.